In order to preserve the nature of the grapes, Pisco Porton uses the mosto verde method of distilling, which means that the distillate is made from must (grape juice) that has not completely fermented. This serves to keep some of the natural grape sugars from converting into alcohol, resulting in more flavor and aroma in every bottle. After distillation, the Pisco rests in cement containers for five to eight months to achieve a round, complex flavor.
Created at Hacienda La Caravedo, the oldest distillery in the Americas, Pisco Porton is handcrafted in small batches using centuries-old distilling methods in combination with new technology to produce a Pisco that is true to Peruvian tradition. Fifteen pounds of Quebranta, Albilla and Torontel grapes go in to every bottle of Pisco Porton, and each one lends distinctive character to the spirit - Quebranta is used to lend body and fullness, Albilla is highly aromatic with soft, fruity flavors, and Torontel offers strong citrus and peach aromas.